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Sindhi Cuisine

Sindhi cuisine can be traced back to Sindh in Pakistan, where it flourished along the Indus Valley region. But today, this cuisine is relished in many countries including India. Despite strong Mughlai and Indian influences, Sindhi cuisine holds its own, building its characteristic palate with minimal use of spices. Loads of onions in dry and gravy dishes complement their recipes, giving them a robust flavour.

A typical Sindhi breakfast in every household will have Koki (a popular spiced flat-bread) or Dal pakwan (an indulgence typically reserved for Sundays), among other delectable dishes. Daily wholesome meals include a flat-bread or rice, usually paired with one gravy and dry dish. Other signature meal treats range from Kadi-chawal with Aloo tuk to Saibhajhi and from Seviyan to Mohanthal. Drinks, such as Thandal, Sherbet, Falooda and accompaniments like papad and pickles are the ultimate source of contentment for all Sindhis.